Whats better than a chocolate cookie? A Double chocolate chip cookie with a sprinkle of Sea Salt to make the flavors go boom! Crackly crunchy on top and soft on the inside….a grown up cookie even the kids will love!
I am not much of a baker…I don’t do fancy. For as much as I love to cook, I have no patience in the kitchen. Strange combo for a food blogger, but I got a feeling there are a lot of cooks like me out there, who LOVE GOOD FOOD but struggle with the mess and the prep.
I am also a cheater. I love to cut out unnecessary steps. Rather than dirty a bowl mixing up the dry and wet ingredients, I just measure the dry ingredients right into the combine wet ingredients. Brilliant! Yes? No?
I am sure there is a pastry chef out there rolling their eyes and thinking this is such an amateur move. (ya, right…like a pastry chef reads my blog). But it works. One less dirty bowl.
You clean your bowl pastry chef person…I’ll clean mine.
Why do I do I take these culinary risks? Because I love you guys, and I want you to be happy…and chubby. Be me. Happy and chubby. It’s not a bad thing. And you get cookies instead of kale…and people will like you better. I know this because if I brought a container full of kale to a friend, they would not like me…I live to be liked, so I bring my friends cookies. Nuff said…
Mix up the dough, sprinkle with salt, pop in the oven. Instant cookie gratification!
Why we love these Double Chocolate Salted Cookies
- You don’t have to chill the dough. You can can go right into feeding the cookie beast as soon as possible.
- You make everything in one bowl.
- You don’t need a bunch of fancy chocolate. Regular old Hersheys cocoa and some good semi-sweet chocolate chips will do the trick.
- They are not kale and your friends will like you
Need more cookies in your life? Try our other favorite easy cookie: Peanut Butter Crinkle Cookies! More chub, more friends, yay!
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
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Pin RecipeThese Double Chocolate Cookies sprinkled with Sea Salt are crackly crunchy on top and soft on the inside. One bowl, no pre chilling....the perfect cookie!
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups flour, all purpose
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon coarse sea salt to sprinkle on cookies
- 1/2 cup semi sweet chocolate chips
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Preheat oven to 375 degrees. Line a large sheet pan with parchment paper, silicone mat or just spray with non stick spray.
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In large bowl, using an electric mixer, combine both sugars and melted butter. Add egg and vanilla. Mix for another 30 seconds.
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Directly to the bowl of wet ingredients add the flour, cocoa powder, baking soda and salt. Mix until well combined.
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Stir in chocolate chips
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Roll dough into 2 inch balls and place on prepared cookie sheet.
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Using the back of your hand or a spoon, slightly flatten each cookie dough ball. Sprinkle with a pinch of sea salt.
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Bake for 9-12 minutes or until edges are just turning brown and the tops are showing crackle.
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Cool for 10 minutes.
I tried this recipe twice and it was perfect! Third time trying it the cookies are spreading when baked, any ideas on what I might be doing wrong?
Hi Jad – most of the time its oven temp. Is it possible your oven was not preheated? There could be other factors as well, outdated leveners (baking soda and baking powder) or not enough flour…but usually it’s the oven temp.
I don’t dirty another bowl for dry ingredients either! It works great for me!
Your instructions omit when to add the chocolate chips.
Ugh! So sorry Linda! We updated to a recipe card and some things didn’t convert properly. I updated the instructions to include adding the chips. Truly appreciate your note!
We are having trouble getting g the cracks to happen on our second and third trays in the oven. The top tray crackles just fine. Do you rotate your trays? Do you cool on the trays or wire rack? Thanks!
Hi Linh – I’m sure it has something to do with too many trays and not enough heat on the top of the cookie. I’d bake one sheet at a time if possible or at least reduce to two and put a good space between them.
Wow!!! Now I need to make that immediately!
Love the recipes- thank you